Browse Tag by appetizer

Cheesy Garlic Pinwheels


Jalapeno Popper Burger

Omgggggg these came out EVEN BETTER than I imagined! #jalapenopoppereverything!

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $4.47 and make 2 burgers.
Per burger:
Fat = 49.7g
TOTAL carbs = 5.1g
Net carbs = 4g
Protein = 55.6g

1 lb ground beef
2 tbsp real bacon pieces
2 oz cream cheese
¼ cup shredded cheese
2 tbsp lowest carb salsa you can find
1 jalepano
4 strips of bacon, fully cooked

Combine the ground beef and real bacon pieces. Shape into patties and grill.
Slice or chop jalapeno.
In a microwavable bowl, combine cream cheese, shredded cheese, salsa and jalapeno. Microwave 2 minutes on high.
Spoon cream cheese mixture onto patties. Optional: top with more shredded cheese, red pepper flakes, chives, parsley, or any other seasonings.
Add bacon strips.


Jalapeno Poppers

This is actually my boyfriend’s favorite meal. They’re SO good because everything gets cooked in the bacon grease while baking. It’s heavenly. I especially love the cream cheese mixture with the seeds, salsa and shredded cheese. Spicy, cheesy yumminess!

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $3.14 and make 12 jalapeno poppers.
Per popper:
Fat = 8.4
TOTAL carbs = 2.6
NET carbs = 1.9
Protein = 3.9

6 jalapenos
12 strips of bacon
8oz cream cheese
1 tbsp low carb salsa
¼ cup shredded cheese
All jalapeno seeds (leave out if you don’t like spice)

Slice jalapenos in half length-wise.
De-stem and set stems/seeds aside.
Combine cream cheese, salsa and shredded cheese in microwavable bowl. Microwave 1-2 minutes.
Using a sharp knife, scrape seeds off stem and add to bowl with cheese mixture. Stir to combine.
Spoon cheese mixture into ziploc bag and cut off corner.
Pipe into jalapeno halves.
Wrap each jalapeno half with one slice of bacon.
Place on baking tray and bake at 350° for 1 hour or until bacon is to your liking.
Optional: set oven to “broil” the last 3-4 minutes to give it an extra smokey flavor.


Micro Tacos

This is one of our most popular recipes by far, next to Creamy Bears and Cheese Buns/Cheesy Bread. However the original picture doesn’t include our homemade nacho cheese sauce! We didn’t try that combo until a little later, and since we’ve declared it pretty much a necessity for micro tacos – I of course had to do an updated post to capture them in all their glory.

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $6.69 and make 24 micro tacos.
Per taco (including guacamole, sour cream and nacho cheese):
Fat – 6.5g
Total carbs – 0.8g
Net carbs – 0.5g
Protein – 6g

2 cups Shredded Mexican blend cheese
1 lb ground beef
Chopped onion and season (optional, to taste – I used garlic powder, onion powder, Lawrys seasoning salt and red pepper flakes)
4 slices American Cheese
1½ tbsp salsa
1 tbsp bacon grease (or butter)

Preheat oven to 350°F.
Fill Whoopie Pie Pan cavities with shredded cheese until you can’t see the bottom.
Meanwhile brown ground beef, add onions and seasoning.
Once preheated, bake for 4 minutes (the cheese will still be soft and bubbly, but will harden enough to fold them, as they sit).
Add one spoonful of meat onto half of each melted cheese.
Using something that will not damage the pan such as a small spatula gently fold the non-covered side over the hamburger side. Place tray back in the oven for another 15 minutes to re-melt and solidify their shape.
Remove from oven and place on paper towel to soak up extra grease.
For the nacho cheese, tear up 4 slices of American Cheese, add 1½ tbsp of the lowest carb salsa you can find, and 1 tbsp bacon grease (or butter).
Microwave until melted, stir. Open and fill the tacos.


Pizza Bites

Made with Holy Grail dough! You’re probably thinking “Holy Grail?! What’s that, a new dough?!”, but you’ve actually already heard of it – just under a different name; “fat head”. Long story, short: The creators of the Fat Head movie added garlic salt to a recipe they found online, and now everyone calls it “fat head dough”, instead of “Holy Grail” pizza dough from, where it originated.
For those who are still curious, the whole backstory with date stamps, links, and ALL the glory that is my investigative journalism…(ha!) can be found here – which is what I was working on that prompted me to look for the origin of the dough in the first place!

For the pizza bites, I made the recipe below, rolled them into balls (however many you want/however big you want – we did 12), flattened them a little, and baked at 350°F for 20 minutes. Take out of the oven, flip them over so the “tops” are now flat. Add low carb marinara, cheese and pepperoni. Bake another 10-15 minutes.
Holy Grail Pizza Dough Recipe | Cooky’s Creations

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $3.25 and make 12 pizzas.
Per pizza:
Fat – 11.8g
Total carbs – 2.3g
Net carbs – 1.5g
Protein – 8.5g